Modulation of Physicochemical Characteristics of Pickering Emulsions: Utilization of Nanocellulose- and Nanochitin-Coated Lipid Droplet Blends-Reference-Cited by-同舟云学术

Modulation of Physicochemical Characteristics of Pickering Emulsions: Utilization of Nanocellulose- and Nanochitin-Coated Lipid Droplet Blends

Published:2019-12-20 Issue:2 Volume:68 Page:603-611
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhou Hualu¹,Lv Shanshan¹^ORCID,Liu Jinning¹,Tan Yunbing¹,Muriel Mundo Jorge L.¹,Bai Long²^ORCID,Rojas Orlando J.²^ORCID,McClements David Julian¹³^ORCID

Affiliation:

1. Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States

2. Bio-Based Colloids and Materials, Department of Bioproducts and Biosystems, Aalto University, P.O. Box 16300, FIN-00076, Espoo, Finland

3. Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou Zhejiang 310018, China

Funder

National Institute of Food and Agriculture

China Scholarship Council

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b06846

Reference35 articles.

1. Food Emulsions

2. Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions

3. Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides

4. Rheology of food, cosmetics and pharmaceuticals

5. Progress in natural emulsifiers for utilization in food emulsions

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